6—Lancaster Farming. Saturday. Mar. 30. 1974
ORGANIC LIVING
Robert Rodole
GOOD MEALS GO OUT WITH THE GARBAGE
I have a theory -■ backed up by plenty of facts -- that
he quality of American home cooking has declined
nainly because cooks no longer know how to use
sftovers creatively. They have the totally wrong idea
hat poultry bones, cooking juices, meat scraps, beet
ops and other by-products of meal preparation are
wastes.
Actually, those odds and ends that now lend to
jverfill our garbage cans are the makings of
i nutrient-rich, flavor-filled liquid called stock. And it
s the lack of stock which makes many cooks com
)letely unable to duplicate the fantastic flavors
ichieved by great restaurant cooks -- or by your
randmother many years ago in a rustic kitchen.
Stock is what gives a mysterious good flavor to
oup, and makes your family say, “My, that’s good,
/hat did you put in it?” If they ever knew, they would
mderstand why the garbage can has been lighter
ately. Variety in the stock pot is what makes soup
‘ating an adventure again.
Gravies, sauces, casseroles and other “routine"
oods also take on a totally new flavor and nutritional
jimension when stock-making becomes a regular part
jf cooking. All those vitamins, minerals and flavors are
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CONTACT THE SURGE DEALER IN YOUR AREA
- „ „ . _ Brandt's Farm
Groff Equipment Supply, )nc
Quarry ville, Pa 601 E High St
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Ph 717-.'!(i7-122l
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poured into your family instead of down the drain.
What is stock, you ask? Stated simply, it’s your
personal store of liquid resulting from the cooking of a
wide variety of foods. Bones left over from a poultry
dinner can be put in a pot with several quarts of
water, an onion or two, and vegetable tops -- then
simmered for a while to convert the water into stock.
Lefotvers from roast meat of all kinds can be sim
mered in water to make stock. A little salt or even
vinegar can be added to help extract the nutrient-rich
juices from meat, bones and vegetables.
Why does stock make foods taste so good? Time and
blending of flavors is the answer. That extra-good
taste that a meaty vegetable soup has a day or two
after being made is an example of the effect stock has
on food flavors. You can get the same result much
quicker by making stock in advance.
How do you use stock? Include it in all appropriate
recipes that call for water or broth. Add vegetables to
make soups. Thicken it and add meat juices to make
gravy. Exercise a little caution about mixing meat
flavors, but otherwise the stock-cook should have few
problems. Keep it refrigerated and stock will stay
wholesome for a week or longer. Freeze some so you
will never be without it But you'll find yourself
wanting to use it as soon as possible
Here are some of the general principles of stock
making, followed by Nancy Albright, author of THE
RODALE COOKBOOK;
1. Make stock from any leftover chicken, turkey,
beef, veal, pork, lamb, or ham bones - even bones
from duck or other game -- and meat scraps. If you’re
not planning to make stock immediately, freeze them
for later use.
Just remember that each stock should be distinc
tive. Beef and veal can be combined, but ham or lamb
should be kept separate because each has its own
flavor and lends itself to a certain type soup. For
example, ham stock goes with pea or bean soup, lamb
stock with barley and vegetables.
2. If you have none of the above on hand, you can
GffloafloasiD Orngoatfejms© S®ouo^®dq^
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A Company founded by a group of Lancaster
County farmers We understand your in
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protection you need without the fancy frills.
This results in" lower rates for you. See our
agent in your area
HENRY J. ARNOLD, 2572 Long Lane, Lebanon, Pa
MELVIN S. BINKLEY, 630 Spruce Si, Denver, Pa
ROY L. BOMBERGER, Elm, Pa
id Guard
buy inexpensive chicken or turkey wings, backs,
necks, beef or veal shin bones, beef heart, or even an
oxtail. And don’t forget fish headsto make the basis of
a fish chowder.
3. Save limp carrots, celery, lettuce and cabbage
leaves, tops of beets, green onions, celery, and other
salad "discards," as well as liquid drained off cooked
vegetables. Store in a closed jar in refrigerator until
ready to make stock -• up to a week.
To prepare stock, add vegetables and vegetable
water to bones and meat scraps and add enough cold
water to cover the bones -- about two quarts in all, two
teaspoons salt, and four tablespoons vinegar, if
desired. Cover and bring to a boil. Lower heat and
simmer for three to four stock, cool and
refrigerate. Remove congealed fat from the surface
and discard. Use stock within a few days or freeze it in
bread pans. Once frozen, it can be removed from pan
and wrapped for return to freezer.
Use whichever stock will best enhance the flavor of
the dish you are planning. Wherever water or milk is
called for, substitute stock for all or part of the liquid,
as in gravy, sauces, casserole dishes, stews. Brown
rice is delicious cooked in stock instead of water.
Not all your kitchen scraps belong in the stock pot,
but they can enrich your garden instead of your
garbage pail. Read about nature’s own recycling and
soil-building plan in the 47-page illustrated booklet,
‘‘Make Compost in 14 Days." To get your copy, send
fifty cents to Robert Rodale, Organic Living, in care of
this newspaper. Ask for it by name and allow four
weeks for delivery.
(c) 1974 by The Chicago Tribune. World Rights
Reserved.
ATTENTION
ARE YOU LOOKING FOR BLACK
MULCHING FILM???
Use on cantaloupes, watermelons, strawberry
patches. We received another shipment. v
3 FT. WIDE V/i MIL BLACK
We have a limited supply. Selling on*a first
come first served basis Quantity discounts.
ZIMMERMAN’S ANIMAL HEALTH SUPPLY
3 Mi. West of Ephrata, Pa.
Lititz RD4, Pa. 17543 Phone 717-733-4466
Aerial Ladder Equipped
FARM PAINTING
We Spray it on and Brush It In!
FOR FREE ESTIMATES
CALL COLLECT 717-393-6530
OR WRITE
HENRY K. FISHER
2322 Old Phila. Pike
Lancaster, Pa. 17602